Chia Research


Chia (Salvia hispanica L) Research

Conducted by Nutritional Science Research Institute (NSRI)

Omega 3 Chia® is the only chia that is certified in all the following certifications:
  • ISO9001
  • GMP
  • HACCP
  • Non GMO
  • Vegan
  • Kosher
  • Gluten Free
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Research done in diabetic subjects has shown that is a low glycemic index food. This means that eating Chia (Salvia hispanica L) with other food decreases the blood sugar spike an hour after a meal. As such, the subsequent sugar drop an hour later is less intense, and this is known to lead to decreased feelings of hunger.

Further research in diabetic subjects shows that about 40 grams of Chia (Salvia hispanica L) per day results in significantly decreased systolic blood pressure. C-reactive protein (CRP), a blood protein that is a measure of chronic inflammation, was also reduced significantly.

High blood pressure is a known risk factor for cardiovascular events such as heart attack and stroke. Chronic inflammation has emerged as a cardiovascular risk factor that is more predictive than obesity, smoking, high blood pressure, and even high cholesterol. Statins, drugs that lower cholesterol, also decrease heart attack and stroke. Emerging evidence shows that statins also reduce chronic inflammation, as measured by CRP. At present it is not possible to determine if the reduction in cardiovascular risk is due to cholesterol reduction, CRP reduction, or both. Other studies showing that tea drinking reduces both CRP and cardiovascular risk, suggests that CRP reduction may be at least part of why statins lower heart attack and stroke.

Chia (Salvia hispanica L) also has a thinning effect on the blood that is likely to be protective against stroke and heart attack. This research was published in the November 2007 issue of Diabetes Care.

NSRI, in conjunction with Dr. David Nieman of Appalachian State University, is conducting a randomized, double-blind, placebo-controlled study in healthy, non-diabetic subjects to examine the effects of Chia. The results of these studies will be available 2008.

Why we chose the light and dark combination seed.
When Dr. Bukowski began reporting NSRI’s findings in Chia we were amazed. First we analyzed the white chia. We discovered that the darker Chia had an additional important antioxidant called quercetin. It is well known that darker foods have more antioxidants than lighter ones. Our analysis showed that Omega 3 Chia® contained one of the highest levels of omega 3s found in any food. It also turns out to have the highest amount of antioxidants we have ever measured, equal to dark berries like blueberries.

Chía seeds contain many powerful antioxidants: myrecetin, quercetin, kaempferol, chlorogenic acid, and caffeic acid. It has a ORAC of 70 micromoles TE/g, and is thus one of the most powerful whole food antioxidants we know.

NSRI has conducted extensive analyses on this food product and found it to be a versatile, user-friendly, exceptional and unique low-calorie source of omega-3 fatty acids, dietary fiber, antioxidants, complete protein, iron, calcium, and magnesium. Below is a summary of its nutritional content:


Nutrition Facts
Serving Size: 15g
*Percent Daily Values based on a 2000 calorie diet. 

 

Amount Per Serving ( % Daily Values )*

( % Daily Values )*

Calories 50; Calories from fat 44

2.5

Total Fat 4.9 g

8

Saturated Fat <0.5g

1

Trans Fat 0g

 

Omega-3 (Alpha-Linolenic Acid) 3g

 

Omega-6 (Linoleic Acid) 1g

 

Cholesterol 0g

0

Sodium <0.5mg

0

Carbohydrates Available 0.1g

0

Dietary Fiber 6.1g

24

Sugars 0g

 

Protein 3.1g

6

Calcium 107mg

11

Iron 2.4mg

13

Zinc 0.5 mg

3

Potassium 105mg

3

Magnesium 59mg

15

Phosphorus 160mg

16


Antioxidants
1047 micromoles TE ORAC units (antioxidants include myrecetin, quercetin, kaemferol, caffeic acid, chlorogenic acid)

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